Coffee Ice Cream Fudge Cake

Name: Coffee Ice Cream Fudge Cake
Prep time: 9 h
Cook time: 9 h
Total time: 9 h
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters toasted almonds; 118 milliliters melted butter; 118 milliliters light corn syrup; 16 graham crackers, broken into 1/2-inch pieces; 237 milliliters heavy cream; 1 liters coffee ice cream, softened; 198 grams marshmallow creme; 473 milliliters miniature marshmallows; 283 grams semisweet chocolate, chopped; 3 Tbsps white sugar

Coffee Ice Cream Fudge Cake might be just the dessert you are searching for. This recipe serves 8. One serving contains 1212 calories, 15g of protein, and 67g of fat. Only It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes roughly 9 hours. Head to the store and pick up coffee ice cream, butter, graham crackers, and a few other things to make it today.

Instructions

To make fudge sauce, combine heavy cream and corn syrup in heavy saucepan. Bring to a boil, remove from heat, add chocolate and whisk until smooth. Refrigerate until cool, about 45 minutes.

Ingredients you will need

Heavy Cream

Corn Syrup

Chocolate

Fudge

Sauce

Equipment you will use

Sauce Pan

Whisk

To make ice cream cake, preheat oven to 350 degrees F (175 degrees C). Finely grind graham crackers and almonds in food processor or blender. Stir in sugar.

Ingredients you will need

Graham Crackers

Ice Cream

Almonds

Sugar

Equipment you will use

Food Processor

Blender

Oven

Add butter and process until moist crumbs form. Press mixture into bottom and sides of 9 inch spring form pan.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Bake until golden, about 12 minutes. Allow to cool, then spread 2 cups softened ice cream over crust. Spoon 3/4 cup fudge sauce over ice cream. Freeze until set, then repeat layering. Cover and freeze 8 hours or overnight. Refrigerate remaining fudge sauce.

Ingredients you will need

Ice Cream

Sauce

Fudge

Equipment you will use

Oven

The next day, preheat the oven broiler. Warm the remaining fudge sauce in the microwave or a small saucepan.

Ingredients you will need

Fudge

Sauce

Equipment you will use

Microwave

Sauce Pan

Oven

Place the cake pan on a cookie sheet.

Ingredients you will need

Equipment you will use

Baking Sheet

Cake Form

Spread the marshmallow creme over cake and sprinkle miniature marshmallows on top.

Ingredients you will need

Mini Marshmallows

Marshmallow Cream

Spread

Place under broiler until marshmallows are deep brown. Loosen cake with knife and remove sides of pan.

Ingredients you will need

Marshmallows

Equipment you will use

Broiler

Knife

Frying Pan

Serve immediately with warmed fudge sauce.

Ingredients you will need

Fudge

Sauce

Equipment

Ingredients

Servings:

237milliliters

toasted almonds 118milliliters

melted butter 118milliliters

light corn syrup 16

graham crackers, broken into 1/2-inch pieces 237milliliters

heavy cream 1liters

coffee ice cream, softened 198grams

marshmallow creme 473milliliters

miniature marshmallows 283grams

semisweet chocolate, chopped 3Tbsps

white sugar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.